PEKIND DUCK SAUSAGE BAO BUNS
You can cook the sausages on the barbecue or in a pan and then reheat in the oven the next day if you have leftovers. Bao buns are available from the freezer section of most Asian supermarkets. Keep them frozen or leave in the fridge to defrost before steaming. Crispy-fried shallots are optional but add a nice texture and flavour to the dish, available from most regular and Asian supermarkets.
Lightly spray a large frying pan or barbecue grill with olive oil spray. Heat over medium heat and add the sausages. Cook for 4 minutes on each side – I like to put a lid or bbq hood on so that they cook through quicker while staying juicy. Meanwhile, place a steaming basket over a pot of boiling water. Line with a steamer liner and add 6 bao buns. Steam according to packet instructions, about 6 minutes from frozen.
Slice cucumber lengthways into 6 batons. Slice spring onion into 3-inch pieces then across lengthways.
- To serve, carefully open the bao bun and spread a teaspoon of hoi sin sauce over the bottom half. Top with cucumber baton, spring onion and sausage. Sprinkle with crispy-fried shallots, if using.